Quick and Easy Cashew Chicken

4.18 from 40 votes

Quick and Easy Cashew Chicken

This Cashew Chicken Recipe comes together in about 10 minutes and is a healthier version of the classic Chinese takeout dish!

Prep Time5

Cook Time5

Total Time10

Course: 50 + Best Easy Asian Recipes

Cuisine: Asian

Keyword: cashew chicken, cashew chicken recipe, cashew chicken sauce, chicken with cashew nuts

Servings: -6 servings

Author: Carrian Cheney

Ingredients

For the Chicken

3 Chicken Breasts boneless, skinless, chopped into 1" cubes
1/4 Cup Cornstarch
1/4 teaspoon Salt
1/4 teaspoon Pepper
4 Cloves Garlic minced
2 Tablespoons Rice Vinegar
2 Tablespoons Canola Oil

For the Sauce

4 Tablespoons Hoisin Sauce
2 Tablespoons Soy Sauce
1 ½ Tablespoons Brown Sugar
1/8 teaspoon Ground Ginger
6 Green Onions ½" pieces
2 Tablespoons EZ Gel or 1 Tablespoon cornstarch
1/4 Cup Water

To Finish

1/2 teaspoon Sesame Oil
3/4 Cup Cashews dry roasted
Green Onions optional, chopped
Sesame Seeds optional

US Customary - Metric

Instructions

For the Cashews

Heat the oven to 350 ℉ and place the nuts on a baking sheet. Roast for 5 minutes then remove from the oven and set aside.
3/4 Cup Cashews

For the Chicken

Place the cornstarch, salt and pepper in a bowl and toss with the chicken.
1/4 Cup Cornstarch, 1/4 teaspoon Salt, 1/4 teaspoon Pepper, 3 Chicken Breasts
Shake off any excess.
Heat a nonstick skillet over medium high heat, then add 1 tablespoon canola oil.
2 Tablespoons Canola Oil
Add 1/2 the chicken and brown on each side for about 2-3 minutes. Remove to a plate and repeat with remaining oil, chicken and garlic.
3 Chicken Breasts, 4 Cloves Garlic, 2 Tablespoons Canola Oil
Add the first batch of chicken back into the pot as well as the vinegar and cook until the vinegar is completely incorporated.
2 Tablespoons Rice Vinegar

For the Sauce

Meanwhile, in a small bowl, whisk the hoisin sauce, soy sauce, brown sugar and ginger.
4 Tablespoons Hoisin Sauce, 2 Tablespoons Soy Sauce, 1 ½ Tablespoons Brown Sugar, 1/8 teaspoon Ground Ginger
Pour over the chicken in the pan and turn the heat to medium low.
Allow to simmer for another 2-3 minutes or until thick and the chicken is cooked through.
Whisk together the EZ Gel and water together and add to the sauce to help with the thickening.
2 Tablespoons EZ Gel, 1/4 Cup Water
Toss the cashews and sesame oil in and serve over rice with broccoli if desired.
1/2 teaspoon Sesame Oil
Serve over rice with the green onions.
6 Green Onions

Notes

Store left overs in the refrigerator for 2-3 days

Note: This recipe was updated and republished in May 2023. If you are looking for the previous recipe, here it is:

1 ½ pounds chicken breasts

1/4 cup cornstarch

2 Tablespoons canola oil

2-3 tablespoons soy sauce

3 garlic cloves, minced

2 Tablespoons brown sugar

1 Tablespoon hoisin sauce

2 tablespoons rice vinegar

4 tablespoons ketchup

1 teaspoon sesame oil

1 cup whole unsalted cashews

Mix water and cornstarch in a bowl until smooth; whisk in everything else with the cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps. Simmer over medium heat. Proceed with recipe as written above.

Nutrition